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Cranberry Port Wine Relish

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10 minutes prep, 60 minutes cook


2 12-oz package fresh cranberries
2 cups Port, (ruby)
1 cup honey
1/2 teaspoon brown sugar, packed
2 medium onions
1 orange, zested
1 cup red wine, (cabernet)
1 teaspoon rosemary, minced
1 cinnamon stick
1/4 teaspoon salt
1/4 teaspoon pepper

Cooking Directions:

Use a 4-quart Dutch oven (not aluminum) to combine the cranberries, port wine, honey, brown sugar, red wine, onions and cinnamon sticks. Bring to a boil and reduce to simmer. Continue to simmer until the berries pop and let the onions candy (approximately one hour). Cool and add rosemary, orange zest and salt and pepper.

Makes 18 1/3-cup servings of relish


By Chef Lou Rook III of Annie Gunn’s restaurant
St. Louis, Mo.

Serving Suggestions:

By Chef Lou Rook III of Annie Gunn’s restaurant in St. Louis, Mo.
Serve with Chef Rook's Herb Cured Pork Tenderloin.


Calories: 160
Protein: 0 grams
Fat: 0 grams
Sodium: 5 milligrams
Cholesterol: 0 milligrams
Saturated Fat: 0 grams
Carbohydrates: 31 grams
Fiber: 2 grams

This recipe provided courtesy of

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